Tiramisu for Diabetics
8 servings
60 minutes
It's all prepared quite quickly - most of the time will be spent cooling. Brew the cream - 15 minutes, beat the whites - 10 minutes, assemble - another 10 minutes. So, let's get started.
1
Brew coffee and let it cool. When it cools a bit, add 50 ml of cognac or rum, marsala can also be used. Cool until cold.
- Black coffee: 2 glasss
- Cognac: 50 ml
- Rum: 50 ml
2
Separate the egg whites from the yolks.
- Chicken egg: 4 pieces
3
Whisk the yolks with fructose (half the dose) until pale white, transfer to a water bath and heat while constantly whisking until the mixture thickens and becomes pale. (NB! Be very careful: stir continuously to prevent burning — otherwise you won't get rid of the egg taste!!!) Then gradually add mascarpone by the tablespoon, mixing each time until smooth. The result should be a fairly thick mixture (depends on heating time; sample - very thick sour cream). Remove from the bath and cool well (I put it in the freezer if it's winter); to prevent a crust from forming, cover with a lid placing a cotton cloth or paper towel underneath.
- Fructose: 1 glass
- Mascarpone cheese: 500 g
4
Whip the egg whites with fructose (the second half of the dose) into a strong foam, adding vanilla (1 packet) and 50 ml of cognac/rum/marsala. Gradually add the yolk-cheese mixture, gently mixing with a spatula. The cream should thicken slightly and be smooth.
- Fructose: 1 glass
- Vanillin: pinch
- Cognac: 50 ml
- Rum: 50 ml
5
Quickly dip the savoiardi sticks in coffee (quickly—otherwise they will get soggy!), shake off and lay them in a tight layer at the bottom of the mold. Spread half of the cream on top (with a ladle). Then another layer of sticks and another layer of cream on top. For evenness, gently tap the mold on the table several times. Sprinkle cocoa powder on top.
- Black coffee: 2 glasss
- Savoiardi cookies: 250 g
6
Put it in the fridge overnight. It should end up quite firm, forming a flat piece that holds its shape on the plate. Use a spatula to serve it (don't believe Vysotskaya — no spoon! This is the wrong consistency, it just didn't work!). If it’s leaking — you made a mistake somewhere, sorry...